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CHICKEN TETRAZZINI 1 (4 1/2 to 5 lb.) chicken 1 tsp. salt few stalks celery 1 onion, peeled and sliced 1 1/2 lb. fresh mushrooms 1/4 c. butter 1 lb. spaghetti/linguini 5 Tbsp. butter 6 Tbsp. flour 3 1/2 c. chicken broth 1 c. whipping cream 3 Tbsp. sherry 1 1/2 tsp. salt 1 c. grated Parmesan cheese Place chicken in large pot, barely cover with water. Add salt, celery and onion. Bring to boil, then reduce to simmer and cover until tender. Cool chicken in broth. After cooled remove chicken from broth, disjoint chicken and remove skin. Cut into bite size pieces. Reserve broth to use in sauce. Clean and slice mushrooms and saute in butter until tender; set aside. Cook spaghetti/linguini according to directions and drain. Strain chicken broth. Melt butter in large saucepan, stir in flour. Gradually add chicken broth and cream, stirring and cooking until smooth and thickened, add sherry, salt and 1/2 cup cheese. Simmer 10 minutes longer. Layer 1/3 of spaghetti/linguini in bottom of greased casserole. Spoon 1/2 of mushrooms and 1/2 chicken over spa- ghetti and 1/3 sauce. Add another layer of spaghetti, the remaining mushrooms, chicken and 1/3 of sauce. Top with remaining spaghetti and sauce. Sprinkle casserole with remain- ing 1/3 cup cheese. Bake in very hot 450 degrees oven until brown on top for 30 or 40 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |